The cooler and crisper days of autumn are perfect for a bowl of hot, delicious soup. I know I have my two favorites – my own recipe Butternut Squash soup with its wonderful fall flavor and the soup I have most often, Creamy Tomato Basil. But looking over the latest cookbook from Milk Street, I found a fabulous new idea for a savory soup made in under an hour. The best news for my readers with special diets, it is gluten and dairy free.

This recipe is so easy, with few ingredients and made all in one pot. It uses a product called Chili Crisp, which is a hot pepper infused oil, similar to this one. I didn’t have that, so I used sriracha sauce which gives the same kind of heat and is much easier to find. The recipe says you can substitute toasted sesame oil as well, but it will give a milder flavor. Just use the amount you like. A few drops will elevate the flavor of the soup without being spicy.

To begin, put a measured amount of water, salt, pepper and a tablespoon of soy sauce in a pan. Add a bone-in skin-on chicken breast. I cut mine in half lengthwise to reduce the thickness of the breast to ensure it gets done. Poach the chicken for 25 minutes or so, until fully cooked. The recipe tip says “Don’t use boneless, skinless chicken breast, as it will yield a bland, watery soup. The recipe does not call for broth or stock. The bones and skin from a split breast supply flavor and richness to the base.”

Remove the cooked breast and place on a plate to cool. Add creamed corn to the soup base.

Shred the chicken, discarding skin and bones. Add to the soup.

Make a quick cornstarch slurry with some of the broth and stir into the soup to thicken.

Ladle into bowls and top with green onion. Drizzle with a few drops of chili oil (or sriracha, Tabasco or your favorite hot sauce) to taste.

Yum! Quick and easy, filling and hearty for a chilly fall day. Great for a Tuesday night supper. Serve with a slice of crusty bread alongside.

To enter, visit the Milk Street Store and then come back to leave a comment. What item looks like it would be fun to have in your kitchen?